Backstory

In my quest for the perfect cookie I found this recipe in our local newspaper. The texture of this cookie, moist from the coconut, slightly sweet from the chocolate chips and a bit of a crunch from the Rice Krispies, makes it a multi-purpose snack for anytime of day. Give it a try, see if you don't become a Buffalo Chip addict too.

Ingredients

1 cup butter

1 cup solid shortening

2 cups packed brown sugar

4 eggs

2 teaspoons vanilla

2 cups quick oats, uncooked

4 cups all-purpose flour

2 teaspoons baking soda

2 teaspoons baking powder

1 cup coconut

1 cup chopped pecans

2 cups Rice Krispies

6 ounces chocolate chips

Directions

Preheat oven to 350 degrees.

In a large mixing bowl, cream butter and shortening. Add sugar, eggs and vanilla.

Mix well.

Stir in oats, flour, baking soda and baking powder.

When well blended, stir in coconut, pecans, Rice Krispies and chocolate chips.

When batter is thoroughly mixed, measure 1/4 cup batter for each cookie on a large, ungreased baking sheet.

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